When the environmental conditions are unsuitable, the fruit color of the tomato may be poorly colored, and green fruits and brown fruits may be common, resulting in a decrease in the commercial value of the tomato fruit. Therefore, we must strengthen the cultivation and management measures to avoid poor coloring of tomato fruits.
The symptoms of the damaged fruit of the brown fruit became red after ripening, but brown or brownish brown was revealed on the red fruit surface, causing the fruit to be stained and the glossiness poor, which affected the appearance of the fruit. After ripening the fruits of most varieties of tomatoes, green patches or green areas remain on the shoulders or near the fruit pedicles, and they remain unchanged, appearing red and green, and the pulp in the green area becomes hard, and the pulp is acidic and its quality is degraded.
The occurrence of the brown fruit occurred in the condition of partial nitrogen fertilizer and low temperature. Due to the coloring and reddening of tomato fruits, excessive application of nitrogenous fertilizer will increase chlorophyll, causing chlorophyll decomposition to be postponed or slowed, affecting the formation of lycopene and carotene on fruits, and the temperature of carotene formation below the temperature of 16°C will be slower than 24°C. The formation of lycopene at °C was inhibited, resulting in poor coloration of tomato and the appearance of brown fruit. Greenbacks mostly occur in partial nitrogen fertilizers, lack of potassium and boron, and dry soils.
Precaution
Rational fertilization. The use of enzyme composting or composting of organic manure, the use of formula fertilization techniques, pay attention to the combination of nitrogen, phosphorus, potassium, borax 0.5-1 kilograms as base fertilizer, or foliar spray compound fertilizer containing boron.
Watering in time. Can be used under the film dark irrigation or drip irrigation under the membrane, see the sky, see the land, see crops, timely watering in order to avoid soil drought.
Control temperature. During fruit ripening period, attention should be paid to the increase of light temperature, daytime shelf temperature should be controlled at 25-30°C, nighttime should be around 15°C, and the minimum night temperature should be above 13°C. In case of low temperature and low light weather, measures should be taken to strengthen insulation and enhance lighting. To avoid low temperatures.
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